Ingredients: |
Ingredients: 450/500 g* Salmon (about 1 lb)
450/500 g* Smoked haddock (about 1 lb)
450/500 g* of Any kind of white fish (but we usually use cod)
250 g** Prawns, 250 g small Scallops (about 1/2 lb of each - may use precooked for both)
Anchovy essence, anchovy paste (or some chopped anchovies) to taste
Mushrooms if desired
1 1/2 - 2 pints of full fat milk (to poach the fish in, and save to make the fish pie)
Bay leaf
Sauce:
6 tablespoons plain flour
Parmesan cheese (if desired)
Salt and pepper
Mashed Potato Topping:
White potatoes (2.5 kilos)
Butter (no milk)
Salt and pepper
Grated cheddar cheese as desired for topping
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Directions: |
Directions:Preheat the oven to 350 degrees.
Boil potatoes until tender. Drain and mash them with the butter (do not add milk) and season with salt and pepper. Set aside and keep warm.
Heat the milk in a large pan, then add the smoked haddock, salmon fillet and cod. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes. Remove the fish from the pan, and set aside to cool slightly. Set aside the milk as well.
Put a tablespoon of butter into a pan and heat it until melted, add flour and cook for a few mins whilst mixing it thoroughly. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, continuing to heat it until the sauce thickens (the sauce needs to be thick). Taste the sauce for seasoning, and add more salt or pepper if necessary. You can also mix in some grated parmesan into the white sauce if desired.
Break the fish into chunks in a big bowl, being careful to feel for any bones and remove any skin, then add the anchovy essence, precooked or raw prawns, and scallops (if they are big scallops it’s best to cut them in half or quarters). Mix in the white sauce – use your own judgment as to how much white sauce to use! You don’t want it to be too watery when it’s cooked nor do you want it too dry.
Place a large (9 X 13) ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Spoon the fish & white sauce mixture into the bottom of the dish.
Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Add a layer of grated cheddar cheese and place in the oven for 30 - 40 minutes, or until golden-brown and bubbling. Note: if using raw prawns and scallops, check to make sure they are cooked through.
Serve with English peas, carrots, sauteed spinach, leeks or whatever other green veg you like. |
This recipe for Fish Pie is from